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Spaghetti Squash Pad Thai

This Spaghetti Squash Pad Thai is a vibrant, healthy twist on a classic favorite, bursting with flavor and perfect for a quick, satisfying meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Thai
Keyword: Easy, Gluten-Free, Healthy, Low-Carb, Quick
Servings: 4 servings

Ingredients

  • 4 tablespoons coconut oil divided
  • 1 small spaghetti squash
  • 1 red bell pepper cut into matchsticks
  • 1 jalapeño seeded and chopped
  • 1.5 cups grated carrot
  • 3 cloves garlic minced
  • 1 pound shrimp peeled and deveined
  • 2 tablespoons raw cashews chopped
  • 2 tablespoons cashew butter
  • 2 tablespoons lime juice freshly squeezed
  • 2 tablespoons liquid aminos or low-sodium soy sauce
  • 1 tablespoon pure maple syrup
  • 1 tablespoon red chili sauce such as sriracha
  • 2 teaspoons fresh ginger peeled and grated

Instructions

  • Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 2 tablespoons of coconut oil over the cut sides and sprinkle with salt. Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender. Once done, let it cool slightly before using a fork to scrape out the strands into a large bowl.
  • In a large skillet or wok, heat the remaining 2 tablespoons of coconut oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the red bell pepper, jalapeño, and grated carrot, cooking for an additional 3-4 minutes until the vegetables are tender.
  • Push the veggies to one side of the skillet and add the shrimp to the other side. Cook for 3-4 minutes until the shrimp are pink and opaque, stirring occasionally to combine with the veggies.
  • In a small bowl, whisk together the cashew butter, lime juice, liquid aminos, maple syrup, red chili sauce, and grated ginger. Pour this sauce over the shrimp and vegetables, stirring to coat everything evenly.
  • Add the roasted spaghetti squash strands to the skillet, tossing everything together to ensure the squash is well coated with the sauce. Cook for an additional 2-3 minutes until heated through.
  • Remove the skillet from heat, and sprinkle the chopped raw cashews on top. Serve hot, garnished with extra lime wedges if desired.

Equipment

  • Oven
  • Large Skillet or Wok
  • Sharp Knife
  • Cutting Board
  • Spatula

Notes

  • Store roasted spaghetti squash in the fridge for up to five days for easy meal prep.
  • Substitute shrimp with tofu, chicken, or chickpeas for a vegetarian or allergy-friendly option.
  • Use almond butter or sunflower seed butter instead of cashew butter if nut-free.
  • Freeze spaghetti squash separately to preserve texture when freezing leftovers.
  • Adjust the level of heat by modifying the amount of red chili sauce or jalapeño.